In this study, fresh and dry red pepper and tomato were used to prepare
different blends of red pepper paste (100% tomato paste as control, 50% tomato + 50%
red pepper, 40% tomato + 60% red pepper, 30% tomato + 70% red pepper, 20% tomato
+ 80% red pepper, 10% tomato + 90% red pepper, 100% red pepper and 90% tomato +
10% dry red pepper). Two methods were used for preparing red pepper paste (open pan
and vacuum technique). The red pepper paste was sensory evaluated. Data obtained for
sensory evaluation indicated that red pepper paste produced with the vacuum technique
more acceptable than traditional technique (open pan). The paste prepared with open pan
technique had low score in color, taste, odor and overall all acceptability. The red pepper
paste prepared by vacuum technique was stored for 9 months gradually chemically
analyzed, examined for microbiological quality and represented for sensory evaluation.
Data indicated that paste prepared from 50% tomato and 50% red peppers was better than
other paste products in sensory properties. Total soluble solids were slightly decreased
during storage period. Chemical analysis indicated that pH values and total sugars were
decreased with increasing storage time for paste products. The β-carotene, lycopene and
ascorbic acid were increased with increasing the percentage of adding red pepper in the
blendes. These components were decreased with increasing storage time of paste product.
Up to six and nine months the microbiological quality of tomato paste was changed. The
changing in the microbiological quality was under food low allowance. Sensory
evaluation indicated that there are significant differences in all properties of paste
samples during storage period. |
